San Giorgio Pasta is celebrating its 100th anniversary this year and kicking off the celebration with their first recipe contest. The contest started on July 31, 2014 for cooks in the mid-Atlantic regions of Baltimore, Philadelphia, Pittsburgh and surrounding neighborhoods. They can submit their favorite San Giorgio Pasta recipe for a chance at a $5,000 prize in each respective city. All recipes must be submitted no later than August 28. Recipes should be submitted to the San Giorgio Recipe Contest

Everyone has a favorite pasta dish like that family recipe for Bolognese that has been handed down for years or has created their own recipe using trending food items like kale or kimchi. How good are you? Do people swoon over your pasta alla Genovese, wipe your linguine and clams plate clean with crusty Italian bread or sit with abated breath for your macaroni and cheese to cool down so they can be the first to get the cheesy top pieces?

Determining the recipe contest winner in Baltimore, chefs Roland Keh and Scott Panian of Amiccis of Little Italy will host and judge a cook-off event for the three contest finalist on Monday, September 22.

San Giorgio Pasta will have free pasta for all Tuesday, October 21st at the Inner Harbor at Pratt Street. Chef Roland Keh and Chef Scott Panian of Amiccis of Little Italy will help the contest winner serve out their winning dish along with other San Giorgio family favorites that will be served out that day. The San Giorgio 100th Anniversary Food Truck will also be making stops in other cities across the region to serve free pasta for all to enjoy. For information on food truck stops, visit: www.sangiorgio.com/foodtruck

To thank the neighborhoods and communities that have supported San Giorgio pasta over the years, the brand will be making a $5,000 donation to the following community organizations:

1.Cook San Giorgio pasta, drain and set aside2.In a large pot, brown Italian sausage. Drain excess fat3.Add extra virgin olive oil and reduce heat4.Add garlic and simmer until soft, being careful not to burn5.In the same pot, add the mushrooms and baby spinach. Stir these vegetable in until soft, but not over cooked.6.Pour dry vermouth into mixture and cook for five minutes until liquid is reduced by half.7.Add Amiccis’ Marinara Sauce, or your personal preference, and simmer for 8 minutes until all ingredients are covered and flavors blend.8.Reduce heat to low and add all of the cooked San Giorgio Penne Rigate.Stir entire mixture for three additional minutes.9.Spoon everything into a large serving bowl accompanied by a basket of crusty Italian Bread. Mangia

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